Category Archives: Recipes

Chicken Quinoa Salad with Maple Poached Pears Pomegranate Dressing and Crispy Chicken Crackling


Photography by Andy Arnfield – The Gourmet Grocer

Today I received one of the first bottles of the amazing Joseph First Run 2015 EVOO and I just had to crack open the bottle and indulge It’s always an exciting time of year when this delicious top notch all Australian product arrives! Along with some of our Noble Handcrafted maple syrup and some seasonal pears I decided to roast a chicken to create an amazing salad which is made with fresh ingredients and packed full of flavour! If you want a bottle of this amazing home grown EVOO then goto Enjoy

  • 1 medium whole chicken
  • 1 lemon
  • 1 cup quinoa
  • 1 pear sliced into 1/8
  • 2 tbs maple syrup
  • 1tbs butter
  • 1 tbsp olive oil
  • 300g green beans, trimmed and halved
  • seeds from 1 pomegranate
  • 1 red onion sliced
  • 50g toasted flaked almonds
  • 200g  feta cheese, crumbled
  • large bunch flat-leaf parsley, chopped
  • small bunch mint, leaves picked

For the dressing

  • 100ml pomegranate juice
  • 3 tbsp pomegranate molasses
  • 3 tbsp Joseph First Run 2015 extra virgin olive oil
  • 2 preserved lemons, middles scooped out and discarded, skins finely sliced
  • juice of 2 lemons
  • 1 tbsp clear honey


Preheat oven to 220°C. Lightly grease a roasting pan. Place a wire rack into roasting pan. . Season cavity with salt and pepper

Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin. Place both lemon halves into chicken cavity. Tie legs together with kitchen twine.

Brush both sides of chicken with oil. Season chicken all over with salt and pepper. Place, breast-side up, onto rack in roasting pan. Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for 10 minutes. . Remove browned skin and place on roasting dish and place back up into the oven until crisp.

Place butter with a tablespoon of oil in pan and brown pears. When browned add maple syrup and cook for 2 mins until sticky and caramelised.

In a small saucepan place one cup of quinoa and 2 cups of water. Bring to the boil and then simmer covered for 15 mins or until cooked and still with a little bite.

Bring a pan of salted water to the boil, add the green beans and cook for 2-4 mins until tender but still with some bite and plunge into a bowl of iced water

Whisk together all the dressing ingredients with plenty of seasoning.

When the chicken is cool enough to handle, shred the meat  from the bones. Transfer to a platter with caramelised pears, pomegranate seeds, red onion, quinoa, green beans, flaked almonds, feta and herbs. Toss everything together gently with the dressing and sprinkle with the crispy chicken skin.. Serve immediately


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Creamy Marsala Pork with Mushrooms and Sage

IMG_0838Chicken curry

Photography Andy Arnfield – The Gourmet Grocer

This recipe is simply delicious and very quick to make! Pork fillet is beautifully soft and tender and only needs the slightest of cooking so make sure this dish is served immediately when ready! Marsala can be a little sweet for some tastes,  so make sure you really get the balance right with your seasoning,  or even use dry sherry ! I served this in a bowl drowning new season baby new potatoes covered in butter! Enjoy ;0)

Preparation time: 10 – 15 minutes

Cooking time: 40-45 minutes

Serves: 4


20g dried porcini mushrooms

2tbsp olive oil

450g  pork fillet, cut into large chunks

1 onion, chopped

2 cloves of garlic, crushed

200g button mushrooms, sliced

1tbsp fresh sage, chopped

150ml  Marsala wine

250g   double cream or crème fraiche

To serve: 1tbsp fresh sage, chopped

Freshly ground pepper


1.    Preheat the oven to 180˚C

2.    Pour 150ml boiling water over the dried porcini mushrooms and leave them to soak for 15 minutes. Strain through a fine sieve and reserve the soaking liquid.

3.    Heat the oil in a large casserole dish and fry the pork fillet for 5-6 minutes until lightly browned. Add the onion, garlic, chestnut mushrooms and dried mushrooms. Cook for 1-2 minutes until the onion starts to soften. Add the sage, marsala and cream and bring to the boil. Cover the casserole with a lid and place in the oven to cook. Cook for 40-45 minutes or until the pork is completely cooked through with no pink juices. Half way through cooking add the reserved mushroom liquid if it starts to become too dry.

4.    Season with black pepper and sprinkle over a little additional sage to serve.

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7 hour Pulled Lamb Mint Feta Pomegranate and Pea Salad with Creamy Yoghurt Dressing

7 hour Pulled Lamb Mint Feta Pomegranate and Pea Salad with Creamy Yoghurt Dressing.

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7 hour Pulled Lamb Mint Feta Pomegranate and Pea Salad with Creamy Yoghurt Dressing


Photography Andy Arnfield – The Gourmet Grocer

Here is a great recipe, for when you have some lamb left over from a slow roast Sunday lunch. This recipe is amazingly tasty and really simple. (A bit of a tip to de-seed your pomegranate! Cut in half and turn the cut side down over a bowl and thwack with a wooden spoon. All the seeds will fall out and the pith will be left behind, but don’t do this without an apron ;0) ) 500g pulled Lamb 300g frozen peas 3 tbsp olive oil zest and juice 1 lemon 100g Persian feta cheese handful of mint leaves handful Italian parsley 1 red onion sliced 1/2 Pomegranate de seeded Yoghurt and Mint Dressing 1/2 cup yogurt 1 to 2 teaspoons lemon juice 1 clove garlic, minced 1/4 cup mint leaves, finely chopped Sea salt and freshly ground black pepper Cook the peas in a large pan of boiling water for about 2 mins until just tender. Drain, then tip the hot peas into a bowl and toss with the olive oil, lemon juice and zest. Stir through the feta, mint, parsley red onion and lamb , then season to taste and sprinkle with the pomegranate seeds For The dressing combine all ingredients in a small bowl and serve with the salad. Add additional lemon juice to thin, if you like.

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Lamb Pie With Mint And Peas

Savoury pies are one of the most comforting meals you can get, and this one is ideal for chilly winter months.

Recipe serves 6 – 8 – First published in Organic Gardening Magazine Jan 2015

  • 2kg leg of lamb meat, cut into cubes
  • Olive oil to brown the meat
  • 2 rashers streaky bacon
  • 1 leek, finely chopped
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 carrots, grated
  • 1 cup red wine
  • 2 – 3 garlic cloves, crushed
  • 1T chopped parsley
  • 1T chopped thyme
  • 1T chopped rosemary + 1 whole stalk with leaves on
  • 1 x 410g tin of chopped peeled tomatoes
  • 1 cup (250ml) lamb stock
  • 1 ½ cups frozen / fresh peas
  • 2T chopped mint


  • 3 potatoes, thinly sliced
  • 3T cream
  • 2 t melted butter

Heat a splash of olive oil in a large frying pan and brown the lamb pieces in batches on all sides until the meat starts to caramelise and go brown. Set aside.

In the same pan add another splash of olive oil and fry the bacon for a minute or two, add the vegetables and cook until they soften (about 6 minutes).

Add the wine and allow the liquid to evaporate off.

Put the vegetables and the meat into a large casserole / heavy based pot. Add the tomatoes, garlic, all the herbs and the stock, and bring to the boil, then reduce to a low heat and allow to gently simmer for about 2 hours (cook with a lid on for ½ an hour and then cook uncovered for the remaining 1 1/12 hours).

When it’s cooked and the sauce is thick, turn off the heat, remove the rosemary stalk; add the mint and peas and stir.

Check seasoning and add a generous sprinkling of salt and freshly ground black pepper.

Preheat the oven to 180C / 350F prior to the meat finishing cooking and prepare the potato slices for the topping.

Spread the cooked meat into a large appropriately sized oven proof dish.

Peel and slice the potatoes very thinly (I find a mandolin on a narrow setting works very well), and make a layer over the meat. Brush each layer of potato with melted butter and drizzle a little cream before adding the next layer. You should be able to make 3 to 4 layers. Brush the top layer with butter and scatter over fresh rosemary, salt and pepper.

Bake for 40 to 50 minutes or until the crust is golden brown and cooked through.

Serve with steamed green beans or any other vegetable of your choice.

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Blueberry Crumble


I know blueberries are out of season, but as my birthday is looming, one of my ‘besties’, Robyn from Melbourne, bought me this amazing enamel baking dish, given the baby blue colour, what better a dish to create than a rich blue fruit, so a hearty blueberry crumble was in order!
This amazing desert is so easy and you can find frozen blueberries at any good gourmet food retailer at this time of the year, the results are just perfect!  So, wrap up and serve yourself a big bowl with lashings of custard and don’t worry about the figure until next summer !!!!!!! Enjoy ;0)

Photography Andy Arnfield – The Gourmet Grocer

For the blueberry filling
500g fresh blueberries of frozen at this time of year in Australia
1/2 cup granulated sugar
2 tablespoons flour
1 to 2 tablespoons lemon juice, depending on how tart the blueberries
1/4 teaspoon kosher salt
For the crumble
3/4 cup plain flour
1 cup quick-cooking oats
1/2 cup light or dark brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon Maldon sea salt
150g unsalted butter, cut into cubes and softened just a little, plus more for the pie plate
Creme Anglaise to serve
1. Preheat the oven to 375°F (190°C) and adjust the oven rack to the middle position. Generously butter a 9-inch pie plate.
Make the blueberry filling
2. Nibble a blueberry or three to determine how sweet or tart it is. Toss the blueberries with the sugar, flour, lemon juice, and salt, adjusting the amount of lemon juice according to the relative sweetness or tartness of the berries. Transfer the berries to the pie plate.
Make the crumble
3. Stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter with your fingertips or a pastry cutter until well combined. Crumble the topping over the berries in large clumps.
4. Bake the crunch until the berry filling is bubbling and the crunch is set and browned in places, 25 to 35 minutes. Let the crunch cool slightly, but only slightly, before spooning it onto plates or into dishes

Recipe adapted from


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A Gourmet Grocer Sunday Lunch

IMG_0675Chicken curry

This weekend I was craving some good old pork with crunchy crackling, and as I had just been to the cheesemonger, I had a fridge full of delicious treats to make a three cheese, cauliflower, broccoli and leek bake, accompanied by my mum Barbaras famous Yorkshire pudding. Of course there were all the trimmings, with lashings of rich gravy.  Below are some recipes for you, to try and make your Sunday lunch extra special! Thanks Mum xx

To Cook The Pork To Perfection

1.4kg Pork scored and deboned Salted, and brought to room temperature ( I like to pour boiling water over the skin of the pork and dry thoroughly before salting as it opens up the scores and promotes better crackling). Preheat fan forced oven to 230C

Place salted pork in a baking dish, with a little bit of water ( do not wet the top of the pork), and place the pork on a top rack in the oven. Bake for approx 30mins, checking that the crackling is not burning
Reduce oven temperature to 140c, and slow roast for a further 1.5hrs. Crank oven back up to 230c, for 10-15mins to finish off the crackling



Here is my favourite way to make cauliflower cheese, cheese being the optimum word, as I use three different types in this recipe!! I like to use a combination of cheddar, gruyere and Shropshire Blue,  but you could use Stilton as it melts on the top perfectly. I also don’t like to par boil the cauliflowe,r because I find it lends its self to becoming too soft and makes the sauce liquidy,  so I put all my ingredients in raw so you get an al dente bite to the vegetables.  I hope you enjoy this recipe as it’s one of my favourites.  Enjoy :0)

1 whole head cauliflower separated into florets
1 head broccoli separated into florets
1 leek cut into chunks
200g gruyere Cheese
200g strong cheddar cheese
200g Shropshire blue
50g plain flour
1tsp hot English mustard
500mls milk
Salt and white pepper fro seasoning to your taste

Preparation method
Preheat the oven to 190C/375F/Gas 5.
Place the cauliflower, broccoli and leek into a deep ovenproof dish

To make the sauce, melt the butter in a medium, heavy-based pan and stir in the flour. Cook over a gentle heat for one minute. Remove the pan from the heat and gradually add the milk, a little at a time, stirring well between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for two minutes, then remove from the heat.
Stir in the mustard and the cheddar and gruyere.

Pour the sauce over vegetables and top with the crumbled Shropshire blue cheese. Place into the oven until the top has become dark and bubbly and I promise you the vegetables will be cooked to perfection, insert a skewer to test!


I have been making the best Yorkies since I was very young, thanks to mum and her foolproof recipe, so here it is!!!!!

1 cup plain flour
1 cup milk
1 cup eggs (yes I said a cup of eggs keep cracking until the cup is full)
Duck fat or beef dripping
Salt and Pepper


1. In a clean bowl whisk the eggs, milk and flour together until smooth, don’t worry if there are a few lumps as it will not affect the puds, then season with salt and pepper and leave to stand for up to 12 hours.

2. Pre heat your oven to a hot 240c

3. Put ½ tsp of duck fat or dripping in the bottom of each of the muffin pans, don’t overload here as to much fat will give you soggy bottoms and your Yorkies won’t rise properly.

4. Put your pan in the oven and leave until the fat is smoking hot!! Quickly bring the pan out of the oven and fill ¾ full with the batter, which will sizzle in the hot fat and then return to the oven.

5. At this point, what ever you do, DON’T OPEN THE OVEN until the Yorkies have well risen and are golden brown then serve immediately

Note the best time to make your Yorkies is when your meat is resting, so that they can be served immediately that they come out of the oven.

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